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Three Meat Cannelloni Bake

SUBMITTED BY: MARBALET PHOTO BY: GRANNYLOOHOO

"This dish is best made with fresh noodles. You can substitute one pound of cannelloni pasta cooked according to package directions, then proceed as directed."

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PREP TIME	1 Hr
COOK TIME	40 Min
READY IN	1 Hr 40 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup minced onion
1/2 cup minced celery
1/3 cup minced carrot
2 tablespoons olive oil
2 cloves garlic, minced
12 ounces ground veal
12 ounces ground pork
12 ounces lean ground beef
1/2 cup white wine
1 cup beef broth
2 teaspoons chopped fresh rosemary
1 teaspoon Italian seasoning
1 bay leaf
salt to taste
ground black pepper to taste
2 egg yolks
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon freshly ground nutmeg
3/4 cup grated Parmesan cheese
1/4 cup chopped parsley
4 cups tomato sauce
1/2 cup heavy whipping cream
1 pound fresh pasta sheets

DIRECTIONS

Heat the olive oil in a deep skillet. Add onion, celery, and carrot, and cook over moderate heat until softened. Add the garlic, and cook 1 minute. Add veal, pork, and beef. Cook, stirring occasionally, until meat is no longer pink. Add wine, and reduce for 1 minute. Stir in broth. Add herbs, bay leaf, and salt and pepper. Bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover, and reduce until almost dry. Discard bay leaf. Set aside to cool.
Meanwhile, melt the butter or margarine in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and pepper. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 1/2 cup Parmesan cheese.
Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside.
Combine the tomato sauce and cream, set aside.
Cut the pasta sheets crosswise into 5 inch lengths. In a pot of boiling salted water, cook the noodles a few at a time until al dente. This should take only a minute or two with fresh pasta. Transfer to a bowl of cold water. Spread the noodles in one layer on paper towels to drain.
Spoon 1/4 cup of the filling down the center of one noodle, and roll the noodle to enclose the filing. Transfer the cannelloni, seam side down, to a well buttered gratin dish. Repeat with the remaining noodles and filling, arranging in single layer. Ladle the tomato sauce over the cannelloni, and sprinkle with the remaining Parmesan cheese.
Bake at 400 degrees F (205 degrees C) for 10 minutes, or until bubbling. Run under the broiler about 4 inches from the heat for 2 minutes, or until golden.

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REVIEWS

Reviewed on Sep. 22, 2003 by HEATHERG3

Making this dish wasn't quick or easy, but the recipe was a breeze to follow! Thank you,... MORE

Reviewed on Sep. 14, 2006 by ~TAYLOR~

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

~TAYLOR~
Sep. 14, 2006

Another reviewer put it very aptly...this is heaven on a plate! I doubled the garlic and the rosemary, added spinach and chopped mushrooms to the meat mixture, accidentally added the Bechamel Sauce in with the Tomato Sauce (to which I also added fresh basil, more wine ( a Pinot Grigio) and so I had to prepare a bit more of a roux... added that into the meat mixture, along with the egg yolks and more parsley. I used alot more Locatelli Romano cheese, in all places... and topped the dish with shredded Mozzarella before baking for 20 minutes. Holly, this is an exceptional recipe! I would encourage anyone with a bit of time on their hands to try it. It will not disappoint. I ended up turning my sauce for this dish into a Parma Rosa type of thing, and it was excellent. I also used the Manicotti Shell recipe from this site... and pulsed the meat mixture in my food processor for the type of cannelloni meat texture that I am accustomed to. What a deliciously light and rich (at the same time) dish we enjoyed! This was even better the next day! My family says I outdid myself here. Served with a 1986 Robert Mondavi Gamay Rose, a Caesar Salad and toasted Italian Bread smothered with Garlic Butter, also from Allrecipes. THANK YOU!!!!!!

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9 users found this review helpful

Another reviewer put it very aptly...this is heaven on a plate! I doubled the garlic and the... MORE

Reviewed on Oct. 1, 2005 by TchrJrHi

This was fabulous. This is the first cannelloni I have made (tried a manacotti from this... MORE

Reviewed on Sep. 14, 2006 by cookinme

I have never taken such a long time to prep a dinner. But this was well worth all that time. ... MORE

Reviewed on Sep. 29, 2005 by TRYNEWRECIPES

this is so delicious! Thank you Holly. some changes I've made: it didn't seem right to me... MORE

Reviewed on Sep. 19, 2006 by LADYJAYPEE

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

LADYJAYPEE
Sep. 19, 2006

I love a cooking project & this fit the bill; it was very tasty. This was my first time making homemade pasta; I used the recipe Allrecipes has in an article on making pasta dough at http://allrecipes.com/advice/coll/all/articles/476P1.asp. It turned out well, but it is definitely a workout without a KitchenAid or pasta-maker! Be sure to roll it out almost paper-thin; anything else is too thick! For the meat filling, I followed the recipe; but please drain the meat after browning it, and drain again after reducing the wine/broth if there is a lot of liquid left or you will have soupy cannelloni. I wanted to try veal, but next time I will just increase the beef & pork; I don’t want to buy veal again. The only thing I changed was on the tomato/cream sauce; plain tomato sauce with plain cream sounded too bland, but I did not want to overwhelm the delicate flavor of the Béchamel sauce in the meat filling. So I added a few herbs to it, omitted the cream altogether, & replaced it with alfredo sauce (from Allrecipes) which we enjoyed very much. I baked it for about 15-17 minutes, versus the 10 minutes called for, to ensure that it was well-heated throughout since it took so long to prepare! All-in-all, a very good dish.

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5 users found this review helpful

I love a cooking project & this fit the bill; it was very tasty. This was my first time... MORE

Reviewed on Aug. 19, 2006 by Always Cooking

This was heaven on a plate! Took forever to make but it was a rainy day here and I love to... MORE

Reviewed on Aug. 18, 2006 by GRANNYLOOHOO

My first real Italian cooking attempt, and it was worth every minute it took to do it. I... MORE

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